Sweet potatoes do double duty when mashed into a batter for homemade waffles the morning after Thanksgiving.

Source: Parents Magazine

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Recipe Summary

total:
40 mins
Servings:
6
Yield:
about 18 4-inch square waffles
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Ingredients

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Directions

Make It:
  • Heat a waffle iron according to manufacturer's instructions and coat with nonstick cooking spray.

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  • In a large bowl, combine the flour, baking powder, salt, sugar, ginger, and zest.

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  • In a small bowl, mix together the egg yolks, sweet potato, butter, and milk until thoroughly combined.

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  • Make a well in the center of the dry ingredients, pour in the liquid ingredients and stir to combine. The batter should be thick but pourable.

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  • In a separate bowl, whip the egg whites until stiff and gently fold them into the batter until barely blended; don't worry about a few streaks of white.

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  • Cook the waffles according to the directions on your waffle iron. If you don't have an indicator light, you can tell the waffles are done when they release easily from the iron and are browned and crisp on the outside. Serve immediately.

Nutrition Facts

312 calories; total fat 12g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 131mg; sodium 453mg; potassium 307mg; carbohydrates 43g; fiber 2g; sugar 11g; protein 9g; trans fatty acid 0g; vitamin a 8843IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 77mcg; vitamin b12 1mcg; calcium 283mg; iron 3mg.
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